questions on smoking

hanapaa808 · Post by **hanapaa808** » Sat Sep 19, 2009 5:53 pm

how long do you guys let your smoked fish sit before you put them in the vacuum sealer? and if you vacuum seal them, do you guys freeze them or just leave them out? i like my smoked fish to be a little on the moist side so i was wondering what would be the best way to keep them. vacuum and freeze or just vacuum and leave out.

thanks for your input

Post by **Bodofish** » Sat Sep 19, 2009 5:59 pm

It really all depends on how sturdy the product is. A traditional hot smoke is pretty delicate so I would probably put in the freezer till firm then VP. Nova lox style I'd just do refrigerated cause it's sorta squishy. Squaw candy..... Seal in a container and refrigerate, it's prety well preserved as is. Let me know what you're trying to do and I'll try and help. 16 years in the seafood biz and seasonally ran a fish smoking plant for 3 years. I've put up a few fillets.

hanapaa808 · Post by **hanapaa808** » Sat Sep 19, 2009 6:36 pm

bodofish, i sent you an email on here. thanks for the reply and am looking forward to all the info you have on this topic. thanks again!!

Dave · Post by **Dave** » Sun Sep 20, 2009 2:27 pm

hanapaa808 wrote:how long do you guys let your smoked fish sit before you put them in the vacuum sealer? and if you vacuum seal them, do you guys freeze them or just leave them out? i like my smoked fish to be a little on the moist side so i was wondering what would be the best way to keep them. vacuum and freeze or just vacuum and leave out.

thanks for your input

I smoke my fillets in a charcoal smoker. The temp is about 160 to 170. Once done, I let the fillets sit until they are cool. After they are vacuum sealed, I leave them in the fridge. They seem to retain their quality for about 6 months although they rarely last that long. I have not found a need to freeze mine. I am also not sure if the temp I smoke them at is considered hot smoked or not but is obviously not a cold smoke either. Here are a few pics of some fillets I smoked yesterday, caught Friday the 18th.

Post by **Bodofish** » Sun Sep 20, 2009 4:23 pm

Cold smoke would be 120- Hot smoke would be 160 to 180 and 180 up would be BBQ.

hanapaa808 · Post by **hanapaa808** » Mon Sep 21, 2009 6:39 pm

dave, thanks. your smoked salmon looks great. what do you put on your racks for the skin to just come off like that in one piece. ive tried no stick spray and oil brushed on. i always seem to get my skin stuck to the racks... am i doing something wrong? well i will let my fish cool down and them vacuum and freeze some and throw some in the fridge. thanks again!!

Post by **Bodofish** » Mon Sep 21, 2009 9:01 pm

I just use no stick spray. In the commercial world we had food grade silicon spray. The trick to getting the coated is to put them in a stack on a piece of news paper of something and spray the heck ut of them, give them a litte heat in the smoker (no smoke) and do it again, sort of like seasoning a fry pan.

Post by **racfish** » Tue Sep 22, 2009 7:44 am

I let my fish cool down first before packaging it. I think if its still too moist you may not get a real tight seal. Also some moisture might spoil the product.If you freeze it while even a bit warm it will condensate and freeze making the product watery.

Post by **Bodofish** » Tue Sep 22, 2009 9:36 am

hanapaa808 wrote:bodofish, i sent you an email on here. thanks for the reply and am looking forward to all the info you have on this topic. thanks again!!

I seem to have missed Email some how....

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